Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

The ability, and the underlying mechanisms of grapevines to cope with and adapt to recurring water constraints, are the focuses of this study.

Il tema da trattare si riferisce ai vari ecosistemi viticoli mondiali, ovviamente non facilmente sintetizzabili in una relazione. Sostanzialmente si richiama

The vast majority of our understanding of grapevine physiology is focused on the processes that occur during the growing season. Though not obvious, winter physiological changes are dynamic and complex, and have great influence on the survival and phenology of grapevines. In cool and cold climates, winter temperatures are a constant threat to vine survival. Additionally, as climate changes, grapevine production is moving toward more traditionally cool and cold climates, either latitudinal or altitudinal in location. Our research focuses on understanding how grapevines navigate winter physiological changes and how temperature impacts aspects of cold hardiness and dormancy. Through these studies, we have gained keen insight into the connections between winter temperature, maximum cold haridness, and budbreak phenology, that can be used to develop prediction models for viticulture in a changing climate.

Obiettivo generale di questo documenta è fornire un metodo di pianificazione che superi l’organizzazione delle aree rurali, ed in particolare vitate, finalizzata unicamente all’ot­timizzazione economico produttiva delle aziende, verso una pianificazione integrata degli spazi aperti.

INTRODUCTION: Oenological tannins are widely used in winemaking to improve some characteristics of wines [1] being the antioxidant properties probably one of the main reasons [2]. However, commercial tannins have different botanical sources and chemical composition [3] which probably determines different antioxidant potential. There are some few references about the antioxidant properties of commercial tannins [4] but none of them have really measured the direct oxygen consumption by them. The aim of this work was to measure the kinetics of oxygen consumption by different commercial tannins in order to determine their real capacities to protect wine against oxygen. MATERIAL AND METHODS: 4 different commercial tannins were used: T1: condensed tannin from grape seeds, T2: gallotannin from chinese gallnuts, T3: ellagitannin from oak and T4: tannin from quebracho containing condensed tannins and ellagitannins.